Aimer faire plaisir à ceux qu'on aime

Herb crust

Ingredients

• 5 g (1 tsp.) fresh Italian (flat-leaf) parsley, chopped
• 5 g (1 tsp.) fresh tarragon, chopped
• 5 g (1 tsp.) fresh cilantro, chopped
• 1 pinch of Fleur de sel
• 1 pinch of freshly ground pepper

Preparation

Mix the ingredients together.

Scallops and eggplants

Ingredients

• 2 shallots, peeled and finely chopped
• 30 g (2 tbsp.) unsalted butter
• 100 g (3 oz) Le Fleurmier de Charlevoix, at room temperature
• 4 eggplant slices (cut lengthwise) approximately 3 mm (1/8 in) thick
• 15 ml (1 tbsp.) olive oil
• Salt and pepper
• Chopped thyme
• Chopped rosemary
• 4 scallops (10/20 c.t.), cut into 6 mm (1/4 inch) slices

Preparation

Cook and lightly caramelize the shallots in the unsalted butter over low heat.

Mix the cooled caramelized shallots with the room-temperature cheese. Divide this mixture into 4 portions and roll them on a sheet of parchment paper until they are in the shape of 6 mm (1/4 in) cylinders.

Drizzle the eggplant slices with olive oil and char them on a grooved grill. Place the eggplants on a baking sheet, season with salt and pepper, and sprinkle with the chopped thyme and rosemary. Bake at 160°F (80°C) for about 10 minutes. Wrap the cheese cylinders with the cooled eggplant slices.

Season with salt and pepper and sear the scallops in olive oil in a nonstick pan. Set aside. Sprinkle the tops of the scallops with herb crust mixture.

Sauce

Ingredients

• 125 ml (1/2 cup) veal jus
• 1 g (1 tsp.) butter

Preparation

Heat, adjust the seasoning and monter au beurre (swirl in chunks of cold unsalted butter, one at a time, whisking until melted).

Presentation

Place the stuffed eggplant rolls on plates and pour a dash of sauce across them. Place one scallop on each plate.